【二米炊烟】Chinese Sausage & Bacon. 200斤豬肉，用特

※ Please click “cc“ to choose your subtitle language, which is on the “Settings“ at the bottom right corner of the video (If the computer used). Every year in Sichuan, we make bacon by pork. The pork is marinated in salt and then smoked with sticks. Such smoked pork can not only be stored for a long time but also has a unique flavor. It has been passed down from generation to generation, and it has become a special delicacy. In this Chinese Spring Festival, I made bacon, sausages, and cured ribs... 在四川每年過年都要殺豬做臘肉 豬肉用鹽腌制過後，再用樹枝煙熏 這樣煙熏過的豬肉，不僅能夠儲藏很久，而且風味獨特 祖祖輩輩